I thought to take full advantage of today's humidity, I'd make pretzels as well as bread. But I couldn't find my pretzel recipe so I turned to this one:
http://www.cdkitchen.com/recipes/recs/1918/90-Minute-Soft-Pretzels89212.shtml
Ingredients:
3 1/2 cups All-Purpose Flour; unsifted
2 tablespoons Sugar
1 teaspoon Salt
1 package Active Dry Yeast
1 cup Water
1 tablespoon Margarine
1 tablespoon Water
1 Egg Yolk; beaten
Coarse Salt
Directions:
Mix 1 cup flour, sugar, salt and undissolved yeast. Heat 1 cup water and margarine to 120 to 130 degrees. Gradually add to dry ingredients; beat 2 minutes at medium speed of mixer. Add 1/2 cup flour.
Beat at high speed 2 minutes. Stir in enough additional flour to make a soft dough. On floured board, knead 5 minutes. Set in greased bowl; turn to grease top. Cover and let rise in warm, draft-free place 40 minutes.
Divide dough into equal pieces. Roll each into a 20-inch rope. Shape into pretzels or other shapes. Place on greased baking sheets. Cover; let rest 5 minutes. Mix egg yolk and 1 tablespoon water; brush on pretzels. Sprinkle with coarse salt. Bake at 375 degrees 15 minutes or until done. Cool on racks.
This recipe from CDKitchen for 90-Minute Soft Pretzels serves/makes 1 dozen
Now, we all know I can't follow a recipe. So, be warned that I used 1/2 white flour and 1/2 wheat. I used 1 tablespoon sugar and 1 tablespoon honey. And I don't have any eggs, so I either have to skip the egg wash or find a vegan alternative.
I might use the French bread trick of putting water in the oven to crisp the outside.
My ideas for toppings:
herbs from the garden, salt, parmesan cheese, garlic pepper, cocoa powder, sesame seeds...
I decided to make half my batch apple-cinnamon-almond-chocolate pretzels. I grated an apple that was on it's last leg and tried to drain as much moisture as I could from it. I kneaded about 2 tablespoons of apple into each stick. Then, I used corn starch and water to serve as the egg wash, and sprinkled with cinnamon, sliced almonds and cocoa powder.
Angel, they look like bread sticks! My Pennsylvania German heart is breaking. Pretzels have a very unique shape that is VERY easy to do. Even the wee one could pull it off. Take a blob of dough, roll a rope, take the two ends, twist and fold over. Food and craft time all in one! If I had someone to hold the video camera, I'd make you a demo!
ReplyDeleteI know how to do that, but I was doing sticks so I didn't go crazy trying to get the wee one to cooperate. I just wanted them done and preferably on one cookie sheet. Next time, I promise I'll make the 'right' shape.
ReplyDeleteI found pixs on http://playingwithmyfood.blogspot.com/2008/01/soft-pretzels.html It's about half way down. will email.
ReplyDelete